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He coins it in "The Selfish Gene"

Someone already beat you to it. It's called a dishwasher.

The term was created by an evolutionary biologist in the mid 70s. Being young and cool has nothing to do with it.

I usually stick to social drinking. If I have a quiet week without going out or doing anything special, I'll drink maybe 2-3 beers. I'm mainly trying to avoid empty calories, since I tend to like big beers.

Well done. The only thing I'll say is that meme rhymes with team.

Awesome, that's the sort of info I was looking for but couldn't find. In that case I'll probably do something like the following: -3lbs light dme, 2lbs pils lme, 3 lbs wheat dme with 4oz of aged hops -pitch US-05, ferment for ~2 weeks -rack to secondary on french oak chips, pitch either wyeast...

That makes sense. How does waiting for the yeast to die off and letting the bugs eat the fruit sugars impact the final flavor?

Is this just for grain, or can I get a bag of extra light DME? I do partial mash for space reasons, so I use a lot of DME.

I've been doing some research, but I'm stuck on one thing: should I add the fruit (raspberry puree) when I rack to secondary and pitch a wyeast lambic yeast, or should I rack to secondary and add the fruit after a couple of months. I have seen people do both, but I haven't seen any argument...

Iif the bee fell in during the boil, then whatever it brought with it was probably killed off.

That's the place. I was spoiled going there as my first lhbs. Now I expect them all to be as good.

ESB. I love me a good ESB.

My mom bought me a basic kit for my birthday. Aside from ingredients, the only equipment I have bought has been a bayou burner, a larger kettle, some bottles, a second fermentation bucket with an airlock, a wort chiller and two hoses, a small growler for starters/yeast washing, and other...

I turn my burner down low enough so that my wort is barely boiling. My thinking is that 212 degrees is 212 degrees, and all I'm doing with a vigorous boil is wasting more propane and generating more boil-off. Am I correct in my thinking?

I'm a fan of Lagunitas

Are you sure that they are still selling the defective ones? It is possible that they took the defective bottles off the shelves when they found out that they were broken, and have since replaced them with a newer batch that works.

That makes sense. In fact, I feel pretty dumb for not thinking of it. Thanks.

My understanding (and I may be wrong) is that I wouldn't want to pitch a bunch of trub into a new beer as it may introduce weird flavors. This came from a pale ale and I want to use it in an ESB. I suppose I could try to decant just the yeast off into a starter, but I worry about transferring...

I tried using a bucket and a brown-glass growler to do my washing before pouring the yeast into the mason jars. Since neither the bucket nor the growler really let me see what I was doing, I was more or less just pouring blind. It looks like I ended up with a thin layer of yeast and a whole...

My lhbs back home in Tampa was phenomenal. Now that I've moved, my lhbs sucks. The one and only time I went in there, they didn't have the right yeast, hops, or specialty grains. I order everything online now.